These Peanut Noodles are a flavor-packed delight, combining creamy peanut sauce with tender noodles in just 20 minutes. The rich, nutty sauce clings perfectly to each strand, while a hint of tangy lime and a touch of spice elevate every bite. It’s a dish that’s as satisfying as it is quick to make, perfect for busy weeknights or lazy weekends.
With a mix of crunchy peanuts, silky noodles, and vibrant garnishes, every forkful offers a symphony of textures. The balance of savory, sweet, and zesty flavors makes it irresistibly addictive. Whether you’re a peanut butter lover or just craving something comforting, this recipe is sure to become a go-to favorite.
What You’ll Need for Peanut Noodles?
- 1 recipe Peanut Sauce (make ahead or prepare fresh)
- 8 ounces dried udon or rice noodles (substitute with soba noodles if preferred)
- 1 tablespoon tamari (or soy sauce as a substitute)
- ½ English cucumber, julienned (peeled or unpeeled, your choice)
- 1 medium carrot, julienned (use a mandoline for even slices)
- 7 ounces extra-firm tofu, cut into thin strips (press tofu for 10 minutes to remove excess moisture)
- Fresh herbs for garnish: mint, cilantro, basil, and/or Thai basil (use one or a mix)
- Crushed peanuts or sesame seeds for garnish (toasted for extra flavor)
- Sriracha, for serving (optional, for a spicy kick)
How to Make Peanut Noodles
- Prepare the peanut sauce according to your preferred recipe. Set aside.
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
- Toss the noodles: Transfer the cooked noodles to a large bowl. Add the peanut sauce and tamari, tossing until the noodles are evenly coated.
- Assemble the bowls: Divide the noodles into four serving bowls. Top each bowl with julienned cucumber, carrot, and tofu strips.
- Garnish and serve: Sprinkle with fresh herbs and crushed peanuts or sesame seeds. Serve with sriracha on the side for added heat, if desired.
Customize Your Peanut Noodles
Switch up the toppings to make this dish your own! Try adding sliced bell peppers, edamame, or shredded cabbage for extra crunch. If you’re not a fan of tofu, swap it for grilled chicken or shrimp. For a spicy kick, drizzle with chili oil instead of sriracha.
Perfect Pairings for Peanut Noodles
Serve your peanut noodles with a side of spring rolls or steamed dumplings for a complete meal. A light ginger sesame salad or miso soup also complements the flavors beautifully. Don’t forget a chilled glass of jasmine tea or lemongrass-infused water to refresh your palate!
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or tamari and warm in the microwave or on the stovetop. For best results, keep the garnishes separate and add them fresh when serving.
Time-Saving Hacks for Busy Cooks
Use pre-shredded carrots or pre-cut tofu to save prep time. If you’re in a rush, swap the homemade peanut sauce for a store-bought version—just adjust the seasoning to taste. Boil the noodles while you prep the veggies to maximize efficiency!
Essential Tools for Peanut Noodle Success
A large pot for boiling noodles and a colander for draining are must-haves. A julienne peeler makes quick work of slicing the cucumber and carrot. For tossing the noodles, a large mixing bowl ensures everything gets evenly coated with the delicious peanut sauce.
Peanut Noodles
Ingredients
- 1 recipe Peanut Sauce
- 8 ounces dried udon or rice noodles
- 1 tablespoon tamari
- ½ English cucumber, julienned
- 1 medium carrot, julienned
- 7 ounces extra-firm tofu, cut into thin strips
- Fresh mint, cilantro, basil, and/or Thai basil leaves, for garnish
- Crushed peanuts or sesame seeds, for garnish
- Sriracha, for serving
Instructions
- Prepare the peanut sauce according to this recipe.
- Bring a large pot of water to a boil. Prepare the noodles according to the package instructions, cooking until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the peanut sauce and tamari.
- Portion the noodles into four bowls and top with the cucumber, carrot, and tofu. Garnish with fresh herbs and peanuts. Serve with sriracha on the side.